Milanesas a la Napolitana

an Argentine classic, of Italian origin, reworked in Buenos Aires,
that both adults and children like. One of the greatest Buenos Aires pleasures, seeing freshly made Milanese piled up in a platter.
breaded steaks with ham, tomato sauce and mozzarella on top.
ideal to accompany french fries and green salads.
step 1: beat the eggs in a deep dish and mix with the chopped parsley.

step 2: season the fillets.

step 3: pass the fillets through the breadcrumbs, then through the egg and again through the breadcrumbs.

step 4: in a frying pan, with hot oil, fry the milasesas.

step 5: place the milanesas on a baking tray and preheat.

step 6: on each fillet, place a little tomato sauce, a slice of ham and a slice of mozzarella.

step 7: put in the preheated oven at a very high temperature until golden brown.

step 8: place stacked in a source.


variants / secrets / tricks:

hammer the fillets well to make them more tender.

if the shape of the fillets is small and rounded, it is more in line with the shape of the cheese.